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Recipe compliments of www.ITISAKEEPER.com
Cream Cheese Pumpkin Pie
Rich and creamy, this twist on classic pumpkin pie layers smooth cream cheese custard over a flavorful gingersnap crust. It’s easy to assemble, crackers-packed with warm spices, and ideal for fall entertaining or holiday dessert tables.
Ingredients
Gingersnap Crust
- 16 ounces Gingersnap cookies
- ⅓ cup Brown sugar
- 6 Tablespoons Unsalted butter, melted
Cheesecake
- 1 cup Heavy whipping cream , cold
- 8 ounces Cream cheese, 1 brick, softened
- 29 ounces Pumpkin puree, 1 can
- 1 ½ Cups Powdered sugar
- 1 teaspoon Vanilla
- 2 ½ teaspoons Pumpkin spice
- ½ teaspoon Cinnamon
Instructions
Gingersnap Crust
- Preheat oven to 375°F.
- Crush cookies until you have fine crumbs.
- In a medium bowl, combine cookie crumbs, brown sugar and melted butter until well combined.
- Press cookie mixture into a 9 inch pie plate.
- Bake for 7 minutes or until set.
Cheesecake
- In a mixing bowl with an electric mixer beat the cream cheese until light and fluffy. Add in powdered sugar and continue mixing until well mixed. Add in pumpkin, vanilla, pumpkin pie spice and cinnamon. Continue to mix until everything is well incorporated.
- In a separate bowl beat heavy cream on medium for 1-2 minutes, then increase the speed to high and beat until stiff peaks form.
- Add the whipped cream to the pumpkin mixture and fold in gently until well mixed.
- Spread the mixture evenly in the cookie crust, cover and place in the fridge for at least 4 hours.
- Serve with whipped cream topping if desired.
Christina's Notes
- Chill Completely: Refrigerate the pie overnight to solidify layers and enhance flavor.
- Bake Low & Slow: Keep oven at 325°F and avoid over-baking to prevent cracks.
- Grind Crust Fine: Pulse gingersnaps (and pecans if using) to a fine crumb for a sturdy and tasty base.
- Add Nutty Crunch: Toasted pecans pressed into the crust or sprinkled on top elevate both taste and texture.